Paila de Shakshuka

This recipe is from @cataSanchezmondes.

Prepare your ingredients: Chop the garlic and fine onion; Chop the parsley; crumble cheese; Drain and rinse White Jews Wasil®.

Cook garlic and onion in a pan with olive oil over medium heat until onions are soft and transparent (5 minutes).

Add the tomatoes and their juices, suffer, add the paprika powder, cumin, oregano, merrow and a little fresh pepper. Mix well.

Let it boil over low heat, for 5-7 minutes, or until it has thickened slightly. Add the salt.

Add the white beans to the pan, mix and return to simmer for 2-3 minutes.

To form nests making space with a spoon and hooting the eggs, then plugged and leaving a slow-rise for 3 minutes, or until the clear ones are ready but the yolks are still liquid. If there are many diners, you can divide the preparation into 2 or more pans.

Cover the preparation with shredded feta and chopped parsley.

* This version has white beans to increase its volume a bit, as well as a strong dose of smoked paprika to give a deep and roasted flavor to fire.